Healy Eats Real

Healthy Gluten-Free Sugar-Free Living

  • Home
  • Search
  • About
    • About Me
    • Work With Me
    • Contact
    • Disclaimer
    • Privacy Policy
    • Cookie Policy
  • Recipes
  • Wellness
    • Wellness Articles
  • Free Quit Sugar Guide
  • My Books
    • Ultimate Paleo Cookbook
    • Sugar Free Paleo Desserts
    • Decadent Paleo Desserts
    • Paleo Vegan Desserts
    • Gluten Free Vegetarian
Home » Entrees » Juicy Chicken Tandoori Recipe (Dairy-Free, Paleo & Keto)

Juicy Chicken Tandoori Recipe (Dairy-Free, Paleo & Keto)

March 26, 2021 by Hannah Healy 8 Comments

Cooked chicken tandoori on a white surface next to cilantro and sliced lemons

This dairy-free chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!

Total Time: 3 hours 50 minutes
Jump to RecipePrint Recipe
Pin6K
Share40
Yum34
Tweet
6K Shares

This dairy-free chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!

Cooked chicken tandoori on a white surface next to cilantro and sliced lemons

My favorite part about international travel is being introduced to new cultures, especially through new cuisines. India is on my short list, but until I get there, I’m busy recreating Indian dishes in my kitchen. This Chicken Tandoori recipe is my third attempt at making Indian food and once again, I am shocked by how easy it is.

Indian food is all about that smoky and sweet slow heat. Don’t be daunted by long ingredient lists – most of the time, it’s just a long list of spices, curated to deliver complex, multi-layered flavors to your taste buds.

I ate my Tandoori Chicken in an I-can’t-get-enough sort of way and I have no doubt you will too.

My only regret is not making this sooner.

Close up of a hand holding a drumstick of chicken tandoori with a bit out of it

Does Tandoori Chicken have Dairy?

Traditionally, Tandoori chicken is made with yogurt so it does contain dairy, but this recipe is specifically made with no yogurt so that it is dairy-free for those who can’t tolerate lactose or casein. For more dairy-free recipe, click here.

I use coconut milk in place of yogurt for it’s creaminess, and add some lemon juice for tanginess. You can also use dairy-free yogurt in place of coconut milk.

What are the Ingredients for Tandoori Chicken?

Tandoori chicken has a blend of fragrant and flavorful spices like garam masala, coriander, turmeric, paprika, cumin, ginger, garlic and others which is usually mixed in yogurt with a bit of lemon juice. For this dairy-free recipe, I use coconut milk in place of yogurt, but still keep all the traditional spices!

Is Tandoori Chicken Spicy?

Usually tandoori chicken can have a mild-medium level of spiciness to it. However, when you’re making it yourself you can control how spicy you want it to be depending on how much cayenne you put it.

For this recipe the cayenne level in the marinade is very mild, so if you prefer more spicy, you can double or even triple the amount.

What Do you Eat Tandoori Chicken with?

Tandoori chicken pairs perfectly with basmati rice to soak up the delicious sauce on the chicken.  You can also use traditional Indian naan bread as a side. Veggies like a crunchy fresh salad or grilled zucchini also work well with tandoori chicken.

Cooked chicken tandoori on a white surface next to cilantro and sliced lemons

Why I love this recipe:

  • Tandoori Chicken is really very simple and made without yogurt. In order to make Tandoori Chicken paleo-friendly and dairy-free, I simply swapped in full-fat coconut milk for plain yogurt.
  • The final dish is smoky and juicy with a just-right heat that creeps up on you. A drizzle of lemon or a bite of sweet caramelized onion helps cut that spice if you start to sweat.
  • The chicken is cooked perfectly and practically falls off the bone. And that beautiful coloring is impressive!

Chicken tandoori recipe tips:

  • You can marinate this chicken for up to 24 hours. The longer you marinate, the better the flavor will be!
  • I layered in flavors by cooking the spices on the stove at first, but that’s totally optional if you want to save time.
  • I also baked the chicken in 10-minute intervals, slathering on more marinade in between. Again – totally optional if you want to make this recipe as easy as possible.
  • You can cook this in the oven or on the grill depending on your preference.
  • You can swap the coconut milk for yogurt or dairy-free yogurt if you prefer.
  • If you like a spicier chicken, add more cayenne. The amount that’s in the recipe written below results in a mild spice.
  • This chicken will last for about 5 days in the refrigerator as leftovers.

Cooked chicken tandoori on a white surface next to cilantro and sliced lemons

How to Make Dairy-Free Chicken Tandoori Recipe:

Gather all of the spices together.

White bowl filled with colorful spices

Start by heating the oil in a skillet on medium heat. Add all of the spices to the oil and cook for 2-3 minutes to allow them to become fragrant.

spices in oil in a stainless steel pan on the stove

In a bowl, combine the coconut milk, ginger, garlic, lemon, salt, pepper and spice/oil mixture and mix well. Pierce the chicken pieces in several spots with a knife to allow for maximum flavor, then add the chicken to the bowl with the marinade. Cover the bowl, refrigerate and allow to marinate for a minimum of 3 hours, but preferably closer to 24 hours.

Once the chicken is done marinating it can either be baked in the oven or grilled. (see below for baking instructions). To grill, pre-heat the grill on medium-high until it’s hot. Place the chicken on the grill.

chicken tandoori on a bbq grill being flipped with tongs

Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.

chicken tandoori on a bbq grill being brushed with marinade

Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.

chicken tandoori on a bbq grill

Remove from the grill and allow to cool for a few minutes before serving.

chicken tandoori on a bbq grill

Serve with lemon wedges and enjoy!

Cooked chicken tandoori on a white surface next to cilantro and sliced lemons

Did you like Juicy Chicken Tandoori Recipe (Dairy-Free, Paleo & Keto)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!

4.58 from 42 votes
Cooked chicken tandoori on a white surface next to cilantro and sliced lemons
Print
Chicken Tandoori Recipe (Dairy-Free & Paleo)
Prep Time
20 mins
Cook Time
45 mins
Marinating Time
3 hrs
Total Time
3 hrs 50 mins
 

This dairy-free chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!

Course: Main Course
Cuisine: Indian, Paleo
Keyword: paleo chicken dinner, tandoori chicken
Servings: 4 Servings
Calories: 520 kcal
Author: Danielle Cushing @ The Every Kitchen
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon cayenne
  • 2 teaspoons coriander powder
  • 1 1/2 teaspoons cumin
  • 1 tablespoon garam masala
  • 2 1/2 teaspoons paprika
  • 1 teaspoon turmeric powder
  • 1 15-ounce can coconut milk or 1.5 cups dairy-free yogurt
  • 2 tablespoons lemon juice
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon sea salt
  • black pepper to taste
  • 6-8 chicken drumsticks or a combination of drumsticks and thighs, bone-in
For Serving:
  • lemon wedges
  • cilantro
Instructions
  1. Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.
  2. In a bowl, whisk together coconut milk or yogurt with oil and spices. Stir in garlic, ginger, lemon, salt, and pepper.

  3. Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight up to 24 hours.

To Oven Bake:
  1. When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a baking sheet, reserving excess marinade.

  2. Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.

  3. Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.

To Grill:
  1. Pre-heat the grill on medium-high until it's hot. Place the chicken on the grill.

  2. Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.

  3. Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.

  4. Remove from the grill and allow to cool for a few minutes before serving.

Recipe Notes
  • You can marinate this chicken for up to 24 hours. The longer you marinate, the better the flavor will be!
  • I layered in flavors by cooking the spices on the stove at first, but that’s totally optional if you want to save time.
  • I also baked the chicken in 10-minute intervals, slathering on more marinade in between. Again – totally optional if you want to make this recipe as easy as possible.
  • You can cook this in the oven or on the grill depending on your preference.
  • You can swap the coconut milk for yogurt or dairy-free yogurt if you prefer.
  • If you like a spicier chicken, add more cayenne. The amount that's in the recipe written below results in a mild spice.
  • This chicken will last for about 5 days in the refrigerator as leftovers.
Nutrition Facts
Chicken Tandoori Recipe (Dairy-Free & Paleo)
Amount Per Serving
Calories 520 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 24g150%
Cholesterol 104mg35%
Sodium 718mg31%
Potassium 611mg17%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 23g46%
Vitamin A 770IU15%
Vitamin C 8.2mg10%
Calcium 56mg6%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

Close up of a hand holding a drumstick of chicken tandoori

About Danielle Cushing of The Every Kitchen

Danielle Cushing is a registered dietitian and the blogger behind The Every Kitchen. Her blog focuses on easy recipes using accessible ingredients that can be made in every kitchen. She also enjoys exploring how food nourishes our bodies and minds as well as our relationships with each other. Danielle writes from her home in Chicago where she lives with her dog and cat. Connect with her on Instagram @theeverykitchen.

 

 

This post was originally published in May of 2017, but has been republished in March of 2021 to include new and improved recipe tips and new photos. Original recipe by Danielle Cushing. Photos by Hannah Healy of Healy Eats Real.

Juicy Chicken Tandoori Recipe (Dairy-Free, Paleo & Keto)
Pin6K
Share40
Yum34
Tweet
6K Shares

Filed Under: Dairy Free, Entrees, Lunch, Paleo Tagged With: chicken, dairy free, easy, indian, paleo, recipe, tandoori

FREE "6 Easy Tips to Quit Sugar" Guide!

By submitting your name and email you are consenting to receive a free copy of "6 Easy Tips to Quit Sugar" as well as regular newsletter emails from Healy Eats Real including information about our products and special offers. You can unsubscribe at any time.

Success! Now check your email to confirm your subscription. If you don't see it, check your spam folder or "promotions" folder on gmail.

There was an error submitting your subscription. Please try again.

Powered by ConvertKit

Some of the links in this post are affiliate links, which means that I may receive a commission if you purchase something mentioned in this post. See more details here. As an Amazon Associate I earn from qualifying purchases.

Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

FREE "6 Easy Tips to Quit Sugar" Guide!

By submitting your name and email you are consenting to receive a free copy of "6 Easy Tips to Quit Sugar" as well as regular newsletter emails from Healy Eats Real including information about our products and special offers. You can unsubscribe at any time.

Success! Now check your email to confirm your subscription. If you don't see it, check your spam folder or "promotions" folder on gmail.

There was an error submitting your subscription. Please try again.

Powered by ConvertKit

Popular Posts

Why I Stopped Being Vegetarian After 11 Years

Why You Should Never Use Canned Tomatoes

10 Ways to Use Apple Cider Vinegar

Recent Posts

Rich Chocolate Cream Pie Recipe (Vegan, Keto & Paleo)

3 Health Benefits of Quercetin*

Best Vitamins to Support Healthy Cortisol Balance† for Stress Resistance^, Energy & Mood*

Featured

Overhead shot of chocolate coconut flour muffins on a black wire cooling rack with red and white dish towel underneath

Keto Chocolate Muffins with Coconut Flour

homemade paleo protein bars drizzled with chocolate stacked on a white plate with red napkin next to it on a white wooden table

Homemade Paleo Protein Bars Recipe (Vegan & GF)

A collage image of autoimmune paleo holiday recipes

30+ Autoimmune Paleo Holiday Recipes

Popular

Slices of keto bread with slabs of butter on them on white plate next to loaf with slices out of it on wooden cutting board

Easy Almond Flax Keto Bread Recipe with Crunchy Crust! (Paleo & GF)

One paleo biscuit cut in half with butter and jam on it on a white plate

Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)

Paleo Pizza (AIP, Low-FODMAP)

Copyright © 2023 · Healy Eats Real · Privacy Policy